0:00:03 > 0:00:06- This year on Great British Menu... - Ah! Trying to kill me!
0:00:06 > 0:00:08..the nation's finest chefs...
0:00:08 > 0:00:10- Gloves off today.- Boom.
0:00:10 > 0:00:13..have been challenged to produce 21st century dishes
0:00:13 > 0:00:15to honour Britain's war heroes.
0:00:15 > 0:00:18- AMERICAN VOICE: It's party time. - ..for a banquet marking
0:00:18 > 0:00:19the 70th anniversary of D-day
0:00:19 > 0:00:21at London's majestic St Paul's Cathedral
0:00:21 > 0:00:25- an iconic bastion of British wartime resilience.
0:00:26 > 0:00:27Going head-to-head this week
0:00:27 > 0:00:30are three of London and the Southeast's most innovative chefs.
0:00:30 > 0:00:33- Seasoned pro Adam Byatt... - I'm pushed, I want to be pushed.
0:00:33 > 0:00:37..Adam's one-time sous chef and talented newcomer Tom Sellers.
0:00:37 > 0:00:40- Come on!- ..and returning contender Adam Simmonds.
0:00:40 > 0:00:43This year, I've come back bigger and stronger.
0:00:43 > 0:00:47Who's determined to rectify the mistakes of last year.
0:00:47 > 0:00:50But he's got tough competition with the hungry first-timers.
0:00:50 > 0:00:52In this competition...your ration pack
0:00:52 > 0:00:55is not going to be the one that's seen.
0:00:55 > 0:00:57Can Adam come back victorious?
0:00:57 > 0:01:00- Or will he crumble again?- Simmonds.
0:01:00 > 0:01:03Make sure there's no bones in your chicken, yeah?
0:01:15 > 0:01:19In June 2014, the nation will commemorate 70 years since D-day,
0:01:19 > 0:01:21the momentous battle that saw
0:01:21 > 0:01:23British and Allied troops help bring an end to World War II.
0:01:24 > 0:01:27The chefs have been tasked with producing their finest hour
0:01:27 > 0:01:30on a plate in honour of the brave men and women
0:01:30 > 0:01:34who fought for us, and have delved into the past for inspiration...
0:01:34 > 0:01:35both at home and abroad.
0:01:37 > 0:01:40How did you feel when the Allied troops liberated...?
0:01:40 > 0:01:42HE SPEAKS FRENCH
0:01:45 > 0:01:47Battling it out this week
0:01:47 > 0:01:49for the chance to cook at the D-day banquet are...
0:01:51 > 0:01:53..returning chef Adam Simmonds,
0:01:53 > 0:01:54out to prove his worth
0:01:54 > 0:01:56after he misinterpreted the theme last year...
0:01:57 > 0:02:01I'm back, I've nailed the brief, and I'm determined to go all the way.
0:02:01 > 0:02:03..first-timer Adam Byatt, an experienced
0:02:03 > 0:02:06and award-winning veteran of the London food scene...
0:02:08 > 0:02:10After cooking for 23 years in London,
0:02:10 > 0:02:13it's now my time to deliver in the Great British Menu kitchen.
0:02:13 > 0:02:17..and Adam's ex-trainee, talented newcomer Tom Sellers,
0:02:17 > 0:02:19who opened his first restaurant last year.
0:02:19 > 0:02:23I got my first Michelin star. Now my sights are on the banquet.
0:02:26 > 0:02:29Obviously, I've been here before. How are you feeling?
0:02:29 > 0:02:32- I don't have any nerves. - I've heard that about you.
0:02:32 > 0:02:34We'll see about that.
0:02:34 > 0:02:36I'll be a lot happier when I know who the veteran chef is.
0:02:39 > 0:02:42Judging the chefs is the most
0:02:42 > 0:02:44successful chef in Great British Menu history.
0:02:46 > 0:02:49A three-time champion who doesn't take any prisoners.
0:02:55 > 0:02:57I think it really matters who could be judging us.
0:02:57 > 0:02:59That could be the difference for some of us.
0:03:06 > 0:03:07Richard Corrigan,
0:03:07 > 0:03:10who judged Adam Simmonds in the London region last year.
0:03:12 > 0:03:14- Good morning, Adam. - Good morning, chef.
0:03:14 > 0:03:17- Last year, you completely missed the brief.- Yeah.
0:03:18 > 0:03:20This year, I've come back bigger and stronger.
0:03:20 > 0:03:22Hopefully, you'll see that.
0:03:22 > 0:03:24Adam, first year for you. Nervous?
0:03:24 > 0:03:25I'm up for it.
0:03:25 > 0:03:29Tom Sellers, is it true Adam Byatt taught me everything you know?
0:03:29 > 0:03:30Not everything.
0:03:33 > 0:03:35You know, it will be a very tough week.
0:03:36 > 0:03:38You have to dig deep.
0:03:39 > 0:03:43I want you to honour those war heroes.
0:03:45 > 0:03:47- So, good luck, chefs.- Thank you.
0:03:52 > 0:03:55First up, and with a point to prove to Richard, is Adam Simmonds,
0:03:55 > 0:03:58who last time, despite leaving a pigeon bone in his starter...
0:04:00 > 0:04:02Oops.
0:04:02 > 0:04:04..made it to the judges' chamber.
0:04:04 > 0:04:07But he disappointed the panel with his interpretation
0:04:07 > 0:04:09of the Comic Relief brief...
0:04:09 > 0:04:11- It's perfectly cooked. - But there are no laughs.
0:04:11 > 0:04:14..and lost a place in the final to Tom Aikens.
0:04:17 > 0:04:19Welcome back. So you were disappointed last year?
0:04:19 > 0:04:22Yeah, of course. This year, hopefully I've nailed the brief.
0:04:22 > 0:04:25The menu inspiration is about honouring different people
0:04:25 > 0:04:29that were involved in some way, shape or form in D-day.
0:04:29 > 0:04:32The title of this, This Is Your Share, is about honouring soldiers,
0:04:32 > 0:04:35so this is just a modern-day interpretation of a ration pack.
0:04:35 > 0:04:38What was the food in a ration pack in the 1940s?
0:04:38 > 0:04:41It was chicken-based, it was high in protein.
0:04:41 > 0:04:44So it's using the bones for a consomme,
0:04:44 > 0:04:48the thighs for a chicken spam, cod roe puree, high in protein.
0:04:48 > 0:04:51They had dehydrated egg, but then I'm using the egg yolk,
0:04:51 > 0:04:54so there's going to be celeriac that's dehydrated,
0:04:54 > 0:04:58and chicken liver parfait that's dehydrated.
0:04:58 > 0:05:00- And then freeze-drying it. - Sounds like last year!
0:05:01 > 0:05:03You like dehydrating things.
0:05:03 > 0:05:06It suits this dish more than it did last year, in all fairness.
0:05:06 > 0:05:10- And you've thought about the props this year?- Yeah, very much so.
0:05:12 > 0:05:13Adam Simmonds' dish...
0:05:13 > 0:05:18he still has followed up this dehydration theme of last year.
0:05:18 > 0:05:23It can be something fantastic, or it really could be a road to ruin.
0:05:25 > 0:05:28Next up is seasoned pro Adam Byatt,
0:05:28 > 0:05:29a newcomer to the competition
0:05:29 > 0:05:31who's confident he's got what it takes
0:05:31 > 0:05:34with his modern British interpretation of wartime cuisine.
0:05:36 > 0:05:38What's the inspiration for your menu?
0:05:38 > 0:05:41The inspiration for the menu...overall,
0:05:41 > 0:05:45it was the strategy that Churchill took, his plan of attack.
0:05:45 > 0:05:47This dish is By Air.
0:05:47 > 0:05:52There's a beautiful teal here, we're going to do a breast of teal.
0:05:52 > 0:05:53Why teal?
0:05:53 > 0:05:57The inspiration, really, I think came from the Blitz, the evacuation,
0:05:57 > 0:06:00the stories my nan told me of when she was evacuated into the country.
0:06:00 > 0:06:04She's an urban lass, and she was evacuated out into the country.
0:06:04 > 0:06:07First time she'd ever gone out and seen British game.
0:06:07 > 0:06:10Teal is a small duck, and they just have
0:06:10 > 0:06:12a beautiful, subtle, gamey flavour.
0:06:12 > 0:06:13Something that fed...
0:06:15 > 0:06:18..millions of troops during the war is Bovril.
0:06:18 > 0:06:21Bov being the Latin for "ox",
0:06:21 > 0:06:25oxtail was the choice for me, it's an oxtail consomme.
0:06:25 > 0:06:29- We've got some yellow leg chanterelle.- Beautiful.
0:06:30 > 0:06:34Stunning. With the shallots, mixed with the braised oxtail.
0:06:34 > 0:06:38It's quite dark, quite moody. It's the beginning of the war for me.
0:06:40 > 0:06:43Adam Byatt's dish, By Air,
0:06:43 > 0:06:46I'm expecting an amazing dish here.
0:06:46 > 0:06:51Oxtail, teal, beef extract...I hope he hasn't mixed the courses up
0:06:51 > 0:06:53and is going to serve me his main.
0:06:55 > 0:06:57Last up is talented first-timer Tom Sellers,
0:06:57 > 0:06:59who may be the youngest in the kitchen,
0:06:59 > 0:07:02but has already opened his first restaurant,
0:07:02 > 0:07:04winning a Michelin star in the first six months.
0:07:07 > 0:07:09What's your inspiration behind your dish?
0:07:09 > 0:07:12I think the whole menu, I've taken inspiration,
0:07:12 > 0:07:14it's about tales of the war, really.
0:07:14 > 0:07:16The starter I'm doing is called Dig For Victory.
0:07:16 > 0:07:18I'm going to make an edible allotment.
0:07:18 > 0:07:21There was a campaign to grow your own vegetables.
0:07:21 > 0:07:23We've got a lot of different vegetables -
0:07:23 > 0:07:28some baby turnips, baby radish, different carrots, cauliflower.
0:07:28 > 0:07:31Some, we're going to pickle, some we're just going to keep raw,
0:07:31 > 0:07:33like a crudite, almost.
0:07:33 > 0:07:35- Any snails?- No snails. I thought about it.
0:07:35 > 0:07:38I did, a little bit, I thought, "Maybe one snail."
0:07:38 > 0:07:39But no snails.
0:07:39 > 0:07:42And then I'm going to have a chicken rillette.
0:07:42 > 0:07:45It's going to essentially make the garden path in the allotment.
0:07:45 > 0:07:47And then I'm going to make a soil, essentially,
0:07:47 > 0:07:53so I'm going to make some rye flour, malt extract, ground hazelnuts...
0:07:53 > 0:07:55barley oats.
0:07:55 > 0:07:58Underneath that, I'm going to make a soft herb emulsion,
0:07:58 > 0:08:00made with goat's yoghurt.
0:08:00 > 0:08:04What's it like working with your ex-chef?
0:08:04 > 0:08:06Yeah, I have utmost respect.
0:08:06 > 0:08:09I'm just hoping that a little bit of youth
0:08:09 > 0:08:11and fearlessness is going to help me.
0:08:14 > 0:08:16I like the name Dig For Victory,
0:08:16 > 0:08:18but at the end of the day,
0:08:18 > 0:08:22it's only vegetables with some dips.
0:08:22 > 0:08:27Now, he might utterly shock me - like some cooks have -
0:08:27 > 0:08:32but unfortunately, I'm going to have to go...question mark on this one.
0:08:32 > 0:08:35So, chefs, is this going to be your finest hour?
0:08:35 > 0:08:39I think this is one of the finest things I know how to cook.
0:08:39 > 0:08:40This is one of my strongest dishes.
0:08:42 > 0:08:45You look a bit nervy.
0:08:45 > 0:08:48Good look with your cooking. CHEFS: Thank you.
0:08:51 > 0:08:54Second-timer Adam Simmonds is keen to establish
0:08:54 > 0:08:59if ex-sous chef Tom and his old mentor Adam Byatt's past working relationship
0:08:59 > 0:09:01will affect the competition.
0:09:01 > 0:09:04So how are you two boys feeling about being in the kitchen
0:09:04 > 0:09:06now we're under way?
0:09:06 > 0:09:09We go back a long way, Tom and I.
0:09:09 > 0:09:13- We're from the same homie. - Got his back today, or not?
0:09:13 > 0:09:17No, no, no, no. I want him to do well, but not at the expense of me.
0:09:17 > 0:09:19Exactly, and it's not going to be at me either.
0:09:20 > 0:09:22- Eh, Tom? - I'm just head down, all right?
0:09:27 > 0:09:30RICHARD: Must be really difficult for them both,
0:09:30 > 0:09:33one having been a commis in the other's kitchen,
0:09:33 > 0:09:36and here he is chomping at his heels.
0:09:36 > 0:09:38A lot of pressure on those chaps' heads.
0:09:42 > 0:09:45Ambitious newcomer Tom is prepping vegetables
0:09:45 > 0:09:49for his Dig For Victory starter, cutting heritage carrots into discs
0:09:49 > 0:09:51and blanching baby turnips.
0:09:51 > 0:09:55Like his competitors, his mind's firmly focused on the wartime brief.
0:09:55 > 0:09:58So, boys, I brought us a little inspiration.
0:10:00 > 0:10:02It's a little Churchill quote.
0:10:02 > 0:10:05"Difficulties mastered are opportunities won", yeah?
0:10:05 > 0:10:08- Remember what we're cooking for. - Yeah, that's very thoughtful.
0:10:08 > 0:10:11It's just in my eyeline.
0:10:11 > 0:10:13I think, on a serious note,
0:10:13 > 0:10:15you said last year, you totally missed the brief.
0:10:17 > 0:10:19I'd like to think I've hit it this time.
0:10:23 > 0:10:26Returning contender Adam Simmonds has over
0:10:26 > 0:10:28two decades of restaurant experience,
0:10:28 > 0:10:31and spent the last seven years at Danesfield House in Marlow,
0:10:31 > 0:10:34where cooking modern food with cutting-edge techniques
0:10:34 > 0:10:35earned him a Michelin star.
0:10:35 > 0:10:41I failed, crashed and burned last year, so I need to redeem myself.
0:10:41 > 0:10:45This year, he's gone that extra mile to ensure he nails the brief...
0:10:45 > 0:10:48The effort I put into this, it has consumed my life.
0:10:48 > 0:10:52..with a research visit to Churchill's War Rooms...
0:10:52 > 0:10:56- So.- Blimey. You get a real sense of what it would have been like.
0:10:56 > 0:10:58The smell of cigar smoke...
0:10:58 > 0:11:02Absolutely, the place would be full of cigar smoke.
0:11:02 > 0:11:06..and even hiring a props designer to bring his ideas to life.
0:11:06 > 0:11:08- All about representing people that were left behind.- Yes.
0:11:10 > 0:11:12To get a dish to the D-day banquet would be massive,
0:11:12 > 0:11:15to honour people that sacrificed so much for us.
0:11:15 > 0:11:17Bit of advice I'm going to give you, chef -
0:11:17 > 0:11:20please, do not, do not mess it up this year, please.
0:11:22 > 0:11:23Well, thank you.
0:11:25 > 0:11:27Concentrating on the job in hand,
0:11:27 > 0:11:30Adam Simmonds is tackling his controversial freeze-dried
0:11:30 > 0:11:33chicken liver parfait, a technique he used in a dish last year.
0:11:36 > 0:11:38You're very passionate about your freeze-dryer.
0:11:38 > 0:11:41Well, no, when it's in context with the dish, then yes.
0:11:41 > 0:11:43If it's not in context, then no.
0:11:43 > 0:11:47- So it only enhances the dish. - This is your second year in...
0:11:47 > 0:11:50- Yep.- ..I've seen no props, no plates, nothing - what are you doing?
0:11:50 > 0:11:54- That's all to be revealed, Richard. - It's all to be revealed?- Yeah.
0:11:54 > 0:11:59- What, even your colleagues...? - Yeah, they haven't seen it yet.- Wow.
0:11:59 > 0:12:01By the way, this year, make sure there's no bones in it.
0:12:01 > 0:12:02No, I'll try not to.
0:12:04 > 0:12:09Also focusing firmly on the brief is seasoned pro Adam Byatt.
0:12:09 > 0:12:12Like Adam Simmonds, he's making a consomme
0:12:12 > 0:12:14using an old wartime favourite in his oxtail dish.
0:12:16 > 0:12:20He's drawing on personal influences to inspire his dishes.
0:12:23 > 0:12:26My grandad was a cook in the British Army,
0:12:26 > 0:12:30so actually, in some ways it's got another layer of meaning.
0:12:30 > 0:12:33- Is it hitting personal notes a little bit?- Yeah, completely.
0:12:35 > 0:12:37Adam Byatt has worked in London for over 20 years.
0:12:37 > 0:12:40He may not hold a Michelin star like his rivals,
0:12:40 > 0:12:45but he's sharpened his knife in some of the capital's top establishments
0:12:45 > 0:12:49and currently owns two restaurants - Trinity and Bistro Union.
0:12:49 > 0:12:51I'm a fantastic cook, I'm very good at what I do.
0:12:51 > 0:12:55This brief does strike a chord. Cooking and food is in my blood.
0:12:55 > 0:12:58Adam has used his family's own experiences of World War II
0:12:58 > 0:13:00as inspiration for his menu.
0:13:00 > 0:13:01His grandad was an army cook,
0:13:01 > 0:13:06and his nan has vivid memories of being evacuated from London.
0:13:06 > 0:13:09It was the uncertainty of these bombs coming over.
0:13:10 > 0:13:14I think not knowing whether you were going to wake up in the morning
0:13:14 > 0:13:18or not, and I think that was the worst thing for me.
0:13:20 > 0:13:25Amazing. How many people nowadays would be able to cope with that?
0:13:25 > 0:13:26With a similar scenario.
0:13:26 > 0:13:29- Well, you've got no choice, you're forced to deal with it.- Precisely.
0:13:31 > 0:13:35Adam wanted to run his dish ideas past his biggest critics -
0:13:35 > 0:13:36his wife and young family.
0:13:38 > 0:13:40Looks nice, Daddy.
0:13:40 > 0:13:42SHE SLURPS
0:13:42 > 0:13:47- Mmm.- You like it?- Yeah!- I think it's very nice, it's delicious.
0:13:47 > 0:13:48BOTH: Good luck, Daddy!
0:13:53 > 0:13:55Adam's By Air dish has a lot of processes,
0:13:55 > 0:13:57and he's juggling the main elements.
0:13:57 > 0:14:00His teal is resting, his consommme is simmering,
0:14:00 > 0:14:03and he's separating the meat from roasted oxtail bones.
0:14:07 > 0:14:09You're looking a bit stressed.
0:14:09 > 0:14:12No, I'm pushed, I want to be pushed, that's the point, isn't it?
0:14:12 > 0:14:14Quite blokey, this dish, eh...
0:14:14 > 0:14:18It's big, it's bold, it's proper food, proper flavours.
0:14:20 > 0:14:21It's how I like to cook, and...
0:14:21 > 0:14:24Adam, Adam... Adam thought the same last year. He went home.
0:14:28 > 0:14:32Another chef who's pushing himself is talented newcomer Tom Sellers.
0:14:32 > 0:14:36He's pressing his chicken rillette - or pate - into a mould to set.
0:14:39 > 0:14:41- How's it going, Tom, coming together? - Yeah, I think so,
0:14:41 > 0:14:45I've always been a big believer that cooking is about confidence.
0:14:55 > 0:14:58Tom's confident cooking style is displayed in the modern techniques
0:14:58 > 0:15:02and ingredients he uses at his southeast London restaurant, Story.
0:15:03 > 0:15:07I am the new kid on the block, I'm 15 years younger than these guys.
0:15:07 > 0:15:11It's something that is quite fresh, and it feels youthful,
0:15:11 > 0:15:13a little bit playful.
0:15:13 > 0:15:15You know, I'd like to go out there and score big.
0:15:16 > 0:15:19I'd feel massively honoured if I got a dish to the banquet,
0:15:19 > 0:15:24to celebrate the courage and the people that sacrificed their lives.
0:15:24 > 0:15:27Tom has the added advantage of not only training
0:15:27 > 0:15:30under rival Adam Byatt, but also Tom Aikens,
0:15:30 > 0:15:33a previous Great British Menu winner.
0:15:33 > 0:15:35He did very well here, did all the sections.
0:15:35 > 0:15:38He's very light-hearted, very fun, he works very, very hard.
0:15:38 > 0:15:41Tom Aikens beat Adam Simmonds to the finals last year,
0:15:41 > 0:15:44so who better to get an opinion from on Tom's starter?
0:15:44 > 0:15:46Think it fits the brief?
0:15:46 > 0:15:48Yeah, it's a nice name, Dig For Victory,
0:15:48 > 0:15:52it's going to capture what the brief is about.
0:15:52 > 0:15:55His restaurant roof garden also provided
0:15:55 > 0:15:58valuable inspiration for Tom's allotment-themed dish.
0:15:59 > 0:16:01- You're going to come and raid my garden, are you?- Maybe.
0:16:01 > 0:16:03On a serious note, how am I going to win this thing?
0:16:03 > 0:16:05Practise, practise, practise, practise.
0:16:05 > 0:16:08I'm definitely going to take Tom's words on board.
0:16:08 > 0:16:10I think I'd be silly not to, he's been there,
0:16:10 > 0:16:13done it, got the T-shirt. And hopefully, I'll do him proud.
0:16:15 > 0:16:18Things aren't going smoothly with Tom's starter.
0:16:18 > 0:16:20- Oh, you- BLEEP!
0:16:22 > 0:16:24BLEEP!
0:16:27 > 0:16:29- Tom, do you have a problem?- Uh?
0:16:30 > 0:16:32- No, I'm good, man.- No problem?
0:16:34 > 0:16:35BLEEP.
0:16:36 > 0:16:38BLEEP.
0:16:40 > 0:16:44Tom's chicken rillette, which will form the path for his allotment,
0:16:44 > 0:16:46needed to set slightly to make it easy to cut.
0:16:48 > 0:16:50Rillette's just stayed too long in the blast freezer,
0:16:50 > 0:16:52so it's a little too cold.
0:16:52 > 0:16:55Quickly, I've got to get it to room temperature,
0:16:55 > 0:16:58because cold rillette is not nice.
0:16:58 > 0:17:01Nothing goes unnoticed by veteran Richard.
0:17:01 > 0:17:03Looks a bit set, that, doesn't it?
0:17:03 > 0:17:05Yeah, I had to set it so I could get nice shape.
0:17:05 > 0:17:08Now it's all about bringing it to room temperature.
0:17:09 > 0:17:12- With plating up imminent...- BLEEP.
0:17:12 > 0:17:14Whoa.
0:17:14 > 0:17:16..Tom remains confident in his dish.
0:17:18 > 0:17:21Do you think Richard's going to be a big fan of, uh, a garden?
0:17:21 > 0:17:24I think he's going to be a fan of this one if I get it right.
0:17:24 > 0:17:27I think people underestimate how to make a vegetable so beautiful.
0:17:27 > 0:17:31In this competition...I've got a sneaky suspicion...
0:17:31 > 0:17:33your garden, and your ration pack,
0:17:33 > 0:17:35is not going to be the first one that's seen.
0:17:35 > 0:17:39Yeah, but mine's going to be the best garden.
0:17:39 > 0:17:42Tom's first to plate up his Dig For Victory starter.
0:17:44 > 0:17:47He starts his edible allotment by piping a goat's yoghurt
0:17:47 > 0:17:50and herb emulsion around his chicken rillette path.
0:17:50 > 0:17:54- Which he's hoping has defrosted. - Is that a second path?
0:17:54 > 0:17:55Yeah, little path, you know.
0:17:59 > 0:18:03He covers with a layer of oat and malt soil...
0:18:03 > 0:18:06and carefully plants a selection of pickled, blanched
0:18:06 > 0:18:09and baked vegetables, including beetroot, radish and turnip.
0:18:16 > 0:18:20- Dig For Victory? - And I've dug deep, so...
0:18:20 > 0:18:23- Hopefully, I'm going to be victorious.- Let's go taste.
0:18:28 > 0:18:31You know, I really do think it fits the brief.
0:18:33 > 0:18:37Beautiful presentation, it's very obvious what it is.
0:18:37 > 0:18:40I've tried to treat them vegetables with as much respect as possible.
0:18:40 > 0:18:44Do you taste the cauliflower? Happy with the seasoning?
0:18:44 > 0:18:48He's treated all the vegetables differently to bring acidity...
0:18:48 > 0:18:53- sweetness onto the plate.- The carrot's slightly too acidic for me.
0:18:53 > 0:18:54The rillette of chicken,
0:18:54 > 0:18:58and the edible soil...there's quite a bit of it on there.
0:19:00 > 0:19:03It's a nice thing to put in my mouth, but calling something soil
0:19:03 > 0:19:05that I then have to eat, I find quite tricky.
0:19:05 > 0:19:10- It adds an earthiness to the dish, don't you think?- Was that a pun?
0:19:10 > 0:19:11It was a good one.
0:19:11 > 0:19:14So I tried to get everything to flow,
0:19:14 > 0:19:18and the temperature of everything. Rillette, too cold, not good.
0:19:18 > 0:19:20What temperature is that yoghurt supposed to be served at?
0:19:20 > 0:19:23- That's served cool. - Do you want to taste that?
0:19:25 > 0:19:29Every component has been cooked very cleverly. So much going on.
0:19:29 > 0:19:32For me, it's slightly too much.
0:19:32 > 0:19:35- Seven, eight, maybe? - I'd probably go seven.
0:19:35 > 0:19:37Obviously, there's always improvements,
0:19:37 > 0:19:39but as a whole, I'm happy.
0:19:43 > 0:19:44HE EXHALES
0:19:45 > 0:19:47How's it going?
0:19:47 > 0:19:51No, I feel good, first up, first of the week, I'm happy.
0:19:51 > 0:19:54Next to plate up is seasoned pro Adam Byatt.
0:19:54 > 0:19:57His By Air dish is inspired by both the Blitz
0:19:57 > 0:20:00and his nan's stories of evacuation.
0:20:02 > 0:20:04He starts by carving his teal -
0:20:04 > 0:20:07representing his nan's time in the countryside.
0:20:08 > 0:20:10Then lays on a whole ring of roasted onion,
0:20:10 > 0:20:13topped with shredded oxtail and chanterelles.
0:20:15 > 0:20:17Adam places cubes of set beef stock
0:20:17 > 0:20:19and borage flowers around the outside.
0:20:21 > 0:20:25The oxtail consomme is served in World War II RAF flight flasks,
0:20:25 > 0:20:27to be poured at the table.
0:20:27 > 0:20:31And he's using a secret gadget to add the finishing touches...
0:20:31 > 0:20:32What's that for, Adam?
0:20:34 > 0:20:36Makes smoke.
0:20:38 > 0:20:40I can quite clearly see that.
0:20:40 > 0:20:43..evoking the sights and smells of the Blitz.
0:20:47 > 0:20:49There we go. We're up.
0:20:51 > 0:20:54- Is this your finest hour?- I think it's up there.
0:20:54 > 0:20:56- Let's taste it.- Enjoy it, chaps.
0:21:00 > 0:21:04- Looks impressive.- I'm not sure about the foot on the leg, personally.
0:21:04 > 0:21:06I think it looks fantastic on the plate.
0:21:07 > 0:21:11Hmm. Happy with the teal, the way it's cooked?
0:21:11 > 0:21:14- Yeah, I am, actually. - Big piece of onion.
0:21:14 > 0:21:19Yeah, but beef and onion sort of feels as appropriate as it gets.
0:21:19 > 0:21:23- Do you think the onion's cooked enough?- Yeah.
0:21:23 > 0:21:26Did you get enough flavour into that consomme, Adam?
0:21:28 > 0:21:31- The flavours are very good. - It's a very robust dish.
0:21:31 > 0:21:34If I was going to give it any criticism, it would be just be,
0:21:34 > 0:21:36is that what people want to eat as a starter?
0:21:36 > 0:21:39What score would you give this?
0:21:39 > 0:21:41I don't see an awful lot wrong with it,
0:21:41 > 0:21:44and I'm my biggest critique, for sure.
0:21:46 > 0:21:48Has it made you nervous?
0:21:48 > 0:21:53- No.- No?- I'd say...a seven.
0:21:57 > 0:22:01- All right, boys.- How was that?- It was all right. Doesn't give much away.
0:22:01 > 0:22:04Also keeping quiet is returning contender Adam Simmonds.
0:22:04 > 0:22:06He failed to hit the brief last year and has
0:22:06 > 0:22:09so far kept his props secret this time.
0:22:09 > 0:22:13- But he's finally ready to reveal all.- What have you got there?
0:22:16 > 0:22:18- You worried?- No, I'm interested.
0:22:20 > 0:22:23He's serving his chicken and celeriac starter
0:22:23 > 0:22:25in specially designed ration packs.
0:22:25 > 0:22:29He starts with his hot ingredients - cod roe puree
0:22:29 > 0:22:31and celeriac choucroute form the base.
0:22:33 > 0:22:38Then it's the chicken elements - egg yolk, chicken wing and chicken spam.
0:22:39 > 0:22:43Simmonds, make sure there's no bones in your chicken, yeah?
0:22:43 > 0:22:46That's going to haunt me, you know that?
0:22:47 > 0:22:49He presents the dry elements separately,
0:22:49 > 0:22:53to be added to the plate at the table.
0:22:53 > 0:22:56Crispy chicken skin is placed in a bag on the side,
0:22:56 > 0:22:59and his risky dehydrated celeriac and chicken liver parfait
0:22:59 > 0:23:01are served in a tin.
0:23:02 > 0:23:07The last component is his chicken consomme, served in a flask.
0:23:11 > 0:23:13Your share.
0:23:14 > 0:23:17Last year, no props, this year...?
0:23:17 > 0:23:21Well, it's not all props, it's about the food on the plate as well.
0:23:21 > 0:23:23Let's taste it.
0:23:26 > 0:23:29"Read before you feed." I think the idea is brilliant,
0:23:29 > 0:23:32the way he's presented it, everything about it.
0:23:32 > 0:23:34I agree with you, the presentation
0:23:34 > 0:23:36and the props and everything - stunning.
0:23:36 > 0:23:39This is the parfait and the celeriac, dehydrated.
0:23:43 > 0:23:45A ration pack would be all dehydrated.
0:23:45 > 0:23:48Pour on boiled water or whatever it was, and it would all rehydrate,
0:23:48 > 0:23:50so that concept, he has grasped,
0:23:50 > 0:23:52and he has taken it 21st century and done it.
0:23:53 > 0:23:55There's a lot going on here.
0:23:59 > 0:24:01Clearly, there's some good cooking.
0:24:01 > 0:24:05With the chicken, he's done the crispy skin, the glazed wing.
0:24:05 > 0:24:06The egg was cooked beautifully.
0:24:07 > 0:24:10Do you think the consomme could have been over-seasoned?
0:24:15 > 0:24:19- I think it's about right.- As an entirety, I'm not sure it works.
0:24:19 > 0:24:22When you eat it all together, it's a very highly seasoned plate of food.
0:24:22 > 0:24:24Maybe somewhere round six or seven.
0:24:24 > 0:24:26What would you score this dish out of ten?
0:24:26 > 0:24:29I'd say between a six and a seven, maybe.
0:24:29 > 0:24:31There's always room for improvement.
0:24:36 > 0:24:39Well, you managed to keep all your little props a secret from us.
0:24:39 > 0:24:43- Was that your secret weapon? - Very canny.
0:24:43 > 0:24:46No, I just think it was an element of surprise, you know.
0:24:55 > 0:24:57I'm going to start with you, Tom.
0:24:57 > 0:25:01Your Dig For Victory garden with chicken rillette and vegetables.
0:25:06 > 0:25:10I liked the idea...and I must say, the presentation as well.
0:25:13 > 0:25:14The edible soil...
0:25:16 > 0:25:21..it was good. And the rillette was very tasty.
0:25:24 > 0:25:25But...
0:25:27 > 0:25:28..the goat's yoghurt...
0:25:30 > 0:25:33..could have been served a few degrees colder.
0:25:35 > 0:25:36There was a lot going on.
0:25:39 > 0:25:44The old saying in the kitchen, less is sometimes more, Tom.
0:25:44 > 0:25:46I want to stick that up on your bench,
0:25:46 > 0:25:48beside your other friend there.
0:25:51 > 0:25:57Adam Byatt, your dish By Air, with oxtail, teal, bread and dripping.
0:25:58 > 0:26:02It was a very thoughtful, emotive and soulful dish.
0:26:04 > 0:26:06It was definitely a wartime dish.
0:26:08 > 0:26:10And a delicious one at that.
0:26:12 > 0:26:14- Thank you. - But...
0:26:18 > 0:26:21That lump of an onion...was undercooked.
0:26:24 > 0:26:27Not every soldier would like a foot in his mouth.
0:26:27 > 0:26:28Mm-hmm.
0:26:30 > 0:26:31Adam Simmonds.
0:26:33 > 0:26:39Your share ration box, with chicken parfait, celeriac and consomme.
0:26:41 > 0:26:46The presentation... I have to say was really spot-on.
0:26:48 > 0:26:50The chicken wing was very good.
0:26:52 > 0:26:54The consomme was tasty.
0:26:56 > 0:26:59But I made a remark that I thought it was a little on the salty side.
0:27:00 > 0:27:05I was worried about the dehydrated chicken parfait.
0:27:05 > 0:27:06But it worked.
0:27:08 > 0:27:10Overall...
0:27:13 > 0:27:18..it was exciting cooking. I would love to see that at the banquet.
0:27:18 > 0:27:19Thank you.
0:27:21 > 0:27:22So, the scores.
0:27:25 > 0:27:26Tom.
0:27:28 > 0:27:29For your Dig For Victory...
0:27:33 > 0:27:34..an eight.
0:27:36 > 0:27:38So, well done, you.
0:27:38 > 0:27:40- Thank you.- Adam Byatt.
0:27:42 > 0:27:44For your By Air...
0:27:48 > 0:27:50..I'm giving you an eight.
0:27:53 > 0:27:54Adam Simmonds.
0:27:56 > 0:27:58For Your Share...
0:27:59 > 0:28:00..I'm giving you...
0:28:02 > 0:28:03..a nine.
0:28:09 > 0:28:12So, thank you, chefs. A very strong start.
0:28:13 > 0:28:16There's nothing in it. I'll see you later.
0:28:19 > 0:28:22- Well done.- Well done. - All to play for.
0:28:22 > 0:28:25It's a good start, it's going to be a close competition.
0:28:25 > 0:28:28Maybe I was hoping for slightly more.
0:28:28 > 0:28:31It's one point between me, Tom and Adam.
0:28:31 > 0:28:33That one point could be lost in the next course.
0:28:33 > 0:28:34That's the way it works.